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Crockpot Chicken Corn Chowder: Experience Creamy Bliss!

Crockpot Chicken Corn Chowder: A Creamy Comfort Food Delight
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 4 cups frozen corn
  • 1 medium onion diced
  • 2 medium potatoes peeled and diced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons butter
  • Chopped fresh parsley for garnish optional

Method
 

  1. In a crockpot, combine the cooked chicken, frozen corn, diced onion, diced potatoes, and minced garlic.
  2. Pour in the chicken broth and stir to combine all ingredients.
  3. Add the dried thyme, paprika, salt, and pepper. Stir well.
  4. Dot the mixture with butter. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
  5. About 30 minutes before serving, stir in the heavy cream. Adjust seasoning if needed.
  6. Once the chowder is heated through and the potatoes are tender, ladle into bowls and garnish with chopped parsley if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 28gProtein: 24gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 70mgSodium: 800mgFiber: 3gSugar: 3g

Notes

  • For a thicker chowder, mash some of the potatoes before adding the cream.
  • You can also substitute half-and-half for a lighter version.
  • For added flavor, consider adding a pinch of cayenne pepper or diced jalapeños for a spicy kick.

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